Are you recovered from the food fest of Thanksgiving weekend? This panang curry squash soup may help.
I came home with so many leftovers there was no need to make anything else. Of course it wasn’t only the actual turkey day leftovers, but it was also the veal paprikash that Mom made, and the cassoulet that I made or the extra pie that also graced our table. Some went into the freezer for good measure and good eating in a few weeks, and the rest I managed to eat before heading to Florida today for some R&R and Mickey time.
That is, except the squash. I ended up getting some white squash and we roasted it up simply with salt and pepper for the big day. Have you ever had white squash? Well, I can tell you that it was…not really that good.
I found it to be actually very bitter. Maybe we did it wrong? In any case, I’m not usually a squash hater but I needed to find something else to do with those gourds because not even a heavy sprinkling of parmesan could save it.
But, curry could. I pureed the leftover squash with the leftover roasted sweet potato and came up with something, well, pretty fantastic. A Thai-inspired Panang Curry Squash Soup.
One thing to note: be careful with the curry paste because if you add too much, it will be too hot before you know it. Go slowly and adjust as you go.
Do it right, and you’ll have just the right amount of warmth on the inside to get you through the cold on the outside.
Panang Curry Squash Soup
Easy panang curry squash soup is a fresh, healthy way to indulge those winter vegetables, with sweet potatoes for sweetness and curry paste for kick.
Ingredients
- 1 TB olive oil
- 1 large white onion, diced (about 1 cup)
- 1 white acorn squash (feel free to use regular), roasted (~3/4 cup mashed)
- 3/4 cup roasted sweet potatoes, mashed
- 1 heaping TB of panang curry powder (or, as much heat as you can handle)
- 1" fresh ginger, minced
- 3 cups stock (turkey, chicken ,veg, whatever)
- 1 14-oz can light coconut milk
- 1/2 lime, juiced
- Scallions, to garnish
Directions
- Step 1 In a medium sized saucepan, add the olive oil and the onion. Cook the onion until translucent, about 5 minutes. Add the fresh ginger and cook about 2 minutes. Add the squash, potato, curry paste and stock. Bring to a boil, reduce the heat and simmer about 10 minutes. Using an immersion blender, puree until smooth. Add the coconut milk and lime and let come up to desired temperature. Garnish with sliced scallions.
